This is a copycat recipe of a white queso dip from a yummy little restaurant called Miguel's on Coronado Island in CA. It's pretty much the best thing ever created to dip tortilla chips in or pour over any Mexican dish.
2 c. whipping cream
1 c. sour cream
1 tsp. chicken boullion
2 TB clarified butter (I just used regular butter and it was fine.)
1 TB flour
1 jalapeno, minced (seeds and ribs removed)
1 TB jarred jalapeno juice
1 ounce Monterey Jack cheese, shredded
1 ounce sharp cheddar cheese, shredded
Heat whipping cream over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce the heat to medium.
Stir in boullion and jalapeno juice, and simmer.
Meanwhile, make a roux by adding the flour to melted butter in a small sauce pan. Whisk until the mixture turns a pale gold.
Increase the heat on the cream mixture until almost boiling and add the roux. Whisk briskly and constantly until the roux is incorporated.
Remove from heat and stir in minced jalapeno and the cheeses.
Notes: I added about double the jalapeno juice than the recipe calls for (depending on how hot your juice is) and some chopped up jarred jalapenos too. Just play with it until it's as spicy as you like.
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